Shoofly Pie Recipe

This Shoofly Pie Recipe is a classic Pennsylvania Dutch treat, featuring a buttery, crumbly topping layered over a rich, gooey molasses bottom.

Perfect for those who love old-fashioned sweet desserts, this pie delivers a nostalgic flavor that’s both comforting and irresistible. One slice of this sticky-sweet delight, and you’ll understand why it’s stood the test of time!

A delicious slice of shoofly pie on a white plate with whipped cream topping.

Old-Fashioned Shoofly Pie

I’ll never forget my first bite of shoo-fly pie. I hesitated, expecting an overpowering punch of molasses, even debating swapping in honey instead. But one taste of that molasses pie with its cake-like texture, and I was hooked!

Dating back to the late 1800s in Southeastern Pennsylvania, the history of shoofly pie is as rich as its flavor. Originally called “Molasses Cake” by the Amish, this humble dessert was born out of pantry staples, with molasses as the main ingredient, giving it a distinct flavor that’s sweet but surprisingly mellow.

As the pie bakes, the crumb topping turns golden brown, forming a buttery crust over the sticky-sweet filling below. The contrast between the crunchy top of the pie and the soft, spiced center is pure magic—think of it as the cozy cousin to pecan pie, but with a tender, almost coffee-cake vibe. One slice of this nostalgic treat, and you’ll be shooing away anyone who tries to steal the last piece!

Ingredients You Need

All-purpose flour
Dark Brown sugar
Margarine or butter
Eggs
Molasses
Hot tap water
Baking soda
Pie shells

Lifting out a slice of sweet and crumbly shoofly pie.

Can I use store-bought pie crust for this recipe?

Absolutely! I am using store-bought pie crusts because I need the dishes to be disposable. Make your own pie dough or buy it, whichever works best for you. We’re making pies and having fun, so don’t get hung up on the idea that anything other than made-from-scratch is somehow below standard. Get in there and don’t let anyone rain on your parade!

A slice of shoofly pie resting on a spatula hovered over the remaining pie.

How to Make Delicious Shoofly Pie

1. To start, preheat oven to 450°F. In a medium bowl, stir the dry ingredients together. Then cut butter in with a fork until well incorporated.

Adding brown sugar to flour in a blue bowl for shoofly pie.

Cutting the butter with a fork into the dry ingredients.

2. In a large mixing bowl, beat eggs. Then add the molasses and blend well.

Whisking eggs in a blue bowl for shoofly pie.

Adding the molasses to the eggs for shoofly pie.

3. Next, stir baking soda into a liquid measuring cup of hot water until dissolved. Add to molasses mixture and beat with an electric mixer until well blended.

Mixing water and baking soda together for shoofly pie.

Mixing the molasses filling for shoofly pie.

4. Stir in half of the dry mixture, mix well. Pour into two prepared crusts. Top with the remaining crumb mixture. There, all ready to bake now!

5. Reduce oven temperature to 350°F and bake for 30 minutes or until set (no longer jiggly in the center). Serve and enjoy!

Golden, crumbly, and delicious shoofly pie fresh out of the oven.

Taking out a slice of gooey and delicious shoofly pie.

Frequently Asked Questions

Where did Shoofly Pie get its name?

Well, according to William Woys Weaver, director of the Keystone Center for the Study of Regional Foods and Food Tourism, Shoofly Pie actually gets its name from a pretty unusual source—a boxing mule named Shoofly!

This mule was part of a popular traveling circus in Pennsylvania Dutch Country and was named after a hit song at the time. Like any celebrity, Shoofly’s name ended up on all kinds of products, including flour, molasses, horse powder, and eventually, the famous Shoofly Pie.

Can I make shoofly pie without molasses?

I wouldn’t recommend it, no. If you’re not a molasses person, this pie won’t be for you. Me? I’m a molasses person. I find that the older I get, the more I crave and adore the rich, strong flavor of deep, dark molasses.

Adding to the fact that I’m a brown sugar lover and those are the two primary ingredients in a Shoofly pie, I can’t imagine not loving it! Some people have tried making it with Karo syrup instead of molasses, but I haven’t tested the recipe this way myself.

Do you eat shoofly pie warm or cold?

Shoofly pie can be served warm, at room temperature, or even chilled. Many like it warm alongside a cup of coffee or tea, while others find that cooling the pie brings out the rich molasses flavor.

Hero shot of a slice of shoofly pie on a white plate with whipped cream topping.

What to Serve with Shoofly Pie

This shoofly pie would be DIVINE served warm with a scoop of vanilla ice cream drizzled with molasses! Looking for something extra special? Pair it with my Homemade Peach Ice Cream, No Churn Cherry Vanilla Ice Cream, or No Churn Ice Cream With Fresh Blackberries for something truly special. While you’re at it, make my Walnuts in Syrup for Ice Cream Sundaes for a truly unforgettable dessert experience!

A closeup of a gooey piece of shoofly pie cut into with a fork.

Storage Tips

You can keep your shoofly pie in an airtight container at room temperature for up to 3 days. After that, it’s best to move it to the refrigerator where it will stay good for another 2-3 days.

For longer storage, freeze shoofly pie by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag or container. To enjoy, thaw overnight in the fridge or reheat straight from frozen in the oven.

Yield: 6-8 servings